54 PUNCHMAGAZINE.COM {food coloring} fell in love with Redwood City’s Westpoint Harbor and its stunning views. “Hurrica is a hidden gem because people don’t even know this marina exists. But when you get here, you see the boats, the water—it’s a small escape from the rest of the world,” MeeSun explains. “If you’re going to build something, you might as well build it in a location you love coming to yourself.” Executive chef and partner Justin Baade’s creativity is on full display at Hurrica, filling the menu with dishes that are expertly prepared, minus the pretentiousness. “Hurrica feels unique, whether it’s the food or the space,” he says. “I want the service and the food to be elevated but I don’t want fine dining. I want there to be value but still plenty of style. We want it to be elegant but still comfortable.” As the former chef de cuisine at Waterbar, Justin certainly has a passion for working with seafood, but he’s careful not to brand Hurrica as a seafood restaurant. Everything from the popular slow-roasted pork chop to the whole roasted dorade fish—deboned at the table—
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